Tarragon Chicken Salad (Ukrop’s Copycat)
This Ukrop's copycat tarragon chicken salad recreates the beloved deli favorite with tender chicken, a creamy dressing, and the signature hint of tarragon that makes it so memorable. Fresh, savory, and herbaceous, it's an easy make-ahead recipe that's perfect for lunches, light dinners, and meal prep.
Servings: 8
Calories: 285kcal
Ingredients
- 1 cup Hellman's mayonnaise
- 3 tsp tarragon vinegar
- 3 tsp dried tarragon
- salt & pepper to taste
- 1/2 cup golden raisins
- 1 lb boneless, skinless chicken breasts trimmed of fat
Instructions
- Poach the chicken in a pot of hot water, just until cooked through.1 lb boneless, skinless chicken breasts
- Using tongs, transfer the cooked chicken breasts to a clean cutting board. Let them rest until completely cooled. Dice.
- Add the raisins to a bowl and cover them with warm water. Set aside and let them rest for 15-20 minutes to rehydrate. Drain well, then gently pat them dry with paper towels.1/2 cup golden raisins
- Add the mayonnaise, vinegar, dried tarragon, salt, and pepper to a mixing bowl. Whisk them together until evenly combined.1 cup Hellman's mayonnaise, 3 tsp tarragon vinegar, 3 tsp dried tarragon, salt & pepper
- Add the chicken and raisins to the bowl and gently toss with the sauce until evenly combined. If the mixture's too dry, stir in just enough mayonnaise to make it creamy.
- Chill, or serve immediately, and enjoy!
Notes
- Use finely diced rotisserie chicken for an easy substitute.
- Let everything cool completely before you toss it with the dressing to keep it from getting watery.
- Serve it on a bed of greens for a salad, in a sandwich, or in a wrap.
Nutrition
Calories: 285kcal | Carbohydrates: 8g | Protein: 13g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 48mg | Sodium: 245mg | Potassium: 306mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 67IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg